My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 8, 2012

Glazed Baby Carrots

It's to early here to be getting veggies from the garden, but today I got leaf lettuce, kale, green onions, radishes and baby carrots, from my friend David. I'm loving it! If you don't have carrots in your garden yet I'm sure the baby organic at the grocery will work.

6 servings
print recipe

1 1/2 pounds baby carrots with tops
1/2 cup orange marmalade
1/2 cup fresh orange juice
2 tablespoons butter
1 tablespoon Dijon mustard

Preheat the oven to 425 degrees F.. Cut tops from carrots, leaving about 1-inch of stems on each, gently wash and peel if you want. I don't peel. Bring marmalade and next 3 ingredients to a boil in a large ovenproof skillet over medium-high heat; add carrots, stirring to coat. Bake about 30 minutes or until carrots are tender and lightly browned, stirring every 10 minutes.


  1. David is getting a Blackberry Cobbler today!

  2. I like your bartering system! Great recipe. xo

  3. I like your bartering style as well, yumm!

  4. Oooo! Yummy! I always make this for Christmas Dinner, they taste like carrot candy;)

  5. just caught up with you! been a while


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